banting carrot cake



I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!


  • 1.5 cups ground nuts (like almonds/macadamias)
  • tiny pinch salt
  • 1/2 t bicarb
  • 1t cinnamon
  • 1t dried ginger
  • 1/2 cup chopped walnuts / pecan nuts
  • 3 eggs
  • 1T vanilla essence/extract
  • 1/2cup xylitol
  • 2T melted coconut oil
  • 1.5 cups grated carrots (about 3 carrots)


  • Preheat oven to 180*
  • Mix the dry ingredients together, except for the xylitol
  • Mix the eggs, vanilla, coconut oil and xylitol together
  • Add the wet to the dry
  • Add the carrots
  • Pour into a greased cake tin
  • Bake for +-40 minutes (until you can put a toothpick through and it comes out dry)
  • Ice with your favourite cream cheese icing, dust with more chopped nuts and serve!

(p.s. I made dairy free icing, using 1/2 cup coconut milk, 1/4 cup honey which I heated and simmered for 10 minutes, then added 5 teaspoons agar agar and 1/4 cup lemon juice, mixed all together and refrigerated  for about half an hour before icing)


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